Name: White Chocolate and Raspberry Cheesecake recipe
Prep time: 20 min
Cook time: 5 min
Total time: 25 min
Yield: 8
Ingredients: 185 g sweet plain biscuits crushed; 90g butter, melted; 500g Cream Cheese; 395g sweetened condensed milk; 100g Baking White Chocolate Block; 1 tbs gelatine powder; 1/4 cup hot water; 3/4 cup cream; 150g fresh raspberries, pureed

by jaffagirl73 Last updated on 12/17/2024

A light and fluffy cheesecake, and for someone who doesn't like cheesecake, this is nice and not too sweet and heavy.

- jaffagirl73

Ingredients

185 g sweet plain biscuits crushed
90g butter, melted
500g Woolworths Cream Cheese
395g Nestle* sweetened condensed milk
100g CADBURY Baking White Chocolate Block
1 tbs gelatine powder
1/4 cup hot water
3/4 cup cream
150g fresh raspberries, pureed

*Nestle is recommended by Australia's Best Recipes

Method

Step 1

Sprinkle gelatine over hot water, stir to dissolve and allow to cool.
Step 2

Combine biscuits and butter, then press into the base of a 23cm springform pan and refrigerate until firm.
Step 3

Beat cream cheese and sweetened condensed milk until smooth, then beat in cream.
Step 4

Melt white cooking chocolate, and allow to cool.
Step 5

Beat cooled chocolate and gelatine into cream cheese mixture and spoon evenly over crumb base.
Step 6

Swirl raspberry puree through the cheesecake mixture.
Step 7

If desired, melt more white chocolate and drizzle over top. Refrigerate before serving.